breakingnews
Russian salted fish is a stand-alone dish and a great addition to bliny, too.
Clean the fish inside and outside, cut off the head and the tail, cut out the backbone and split into two. Mix 2 parts of salt (sea salt won’t do, only the regular one!) and one part of regular white sugar. Cover the fish with a thick layer of salt-and-sugar mix on both sides and roll it in baking paper. Store in a cool place for at least a day. The fish is ready to eat – just wash off the salt-and-sugar and cut the fillet off the skin.
